Ingredients

Directions

Mix minced garlic, rosemary, salt and pepper in a small bowl; rub all over pork.

Put meat, bone side down, in pan. Cut about 1⁄4 in. off tops of heads of garlic; place heads around pork. Drizzle garlic with oil, rolling heads in oil to coat.

Roast, uncovered, 1 1⁄4 hours or until an instant-read thermometer inserted in thickest part of roast (not touching bone) registers 155°F. Let rest 15 minutes (temperature of meat will rise to 160°F). Carve and serve with cloves of roasted garlic to squeeze from skins onto pork.

Tips & Techniques

For a different twist, try squeezing the roasted garlic into mashed potatoes or toss with cooked vegetables; arrange small new potatoes around the pork before roasting; or spread the pork with Dijon mustard, then with the garlic-rosemary mixture.